Of course, savory-forward sips like Bloody Marys,.

It depends on what.type of pumpkin.

Field pumpkins and other pumpkins bred to make good jack-o'-lanterns aren't the best for cooking; they can be more seeds and pulp than actual pumpkin flesh, and the flesh itself is often stringy and not super flavorful.The best pumpkins for pies are sugar pumpkins, often called "pie pumpkins," or other similar heirloom varieties that are sweet and on the smaller side — you can definitely use these as decoration, but because of the size, carving might be tricky.This pie recipe calls for the canned stuff, but feel free to puree your own pumpkin if you'd like.. Notes from the Food & Wine Test Kitchen.

For this pumpkin chiffon pie filling, be sure to use 100 percent pumpkin puree and not canned pumpkin pie mix, which already contains added sugar and spices.. To create a crisp crust on the bottom, we bake the pie shell partially before adding the filling.If the edge of the crust starts to darken too much, cover it with a. pie shield.

or strips of foil.

The all-butter pie dough used here is also great for.There are workarounds for this issue that are outside the scope of this review, but are easy to find online.. Credit: Food & Wine.

He's an avid outdoor cook who's reviewed grills and smokers of all sizes and shapes.The Triangle, shorthand for Research Triangle, includes the.cities of Raleigh, Durham, and Chapel Hill, all of which are within a 30-minute radius of one another.

The region is home to a thriving (and growing) culinary scene, with a wide variety of dining options ranging from food trucks and.barbecue joints.